Lemon Mint Braised Artichokes

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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These lemon and mint braised artichokes are a true celebration of fresh, Mediterranean flavours. This elegant vegan dish involves gently simmering whole artichokes in a fragrant bath of extra-virgin olive oil, garlic, and bright citrus until they become buttery and tender. The addition of fresh mint provides a cooling, aromatic lift that perfectly balances the earthy notes of the vegetable, making it a sophisticated choice for a seasonal starter or a vibrant side dish.

While preparing fresh artichokes may seem daunting, the process is incredibly rewarding and results in a texture that shop-bought varieties simply cannot match. Once the artichokes are cooked, the braising liquid is reduced into a silky, emulsified sauce that coats every leaf. Serve these warm or at room temperature alongside a crisp glass of white wine or a full-bodied Cabernet Sauvignon for a truly refined dining experience.

Ingredients for Lemon Mint Braised Artichokes

2 lemons, halved
8 large artichokes with long stems
60ml de suco de limão fresco
725ml de água
1/3 xícara de azeite de oliva extra-virgem
5 tablespoons chopped mint, divided
3 dentes de alho, picados

How to make Lemon Mint Braised Artichokes

Squeeze 2 lemon halves into a large bowl of cold water.

Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers of leaves in same manner until you reach pale yellow leaves.

Cut off remaining leaves 1/2 inch above top of artichoke base using a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Trim dark green fibrous parts from base and side of artichoke.

Trim a thin slice from stem end, then trim side of stem down to pale green inner core. Rub cut surfaces with lemon halves, then put artichokes in lemon water.

Trim remaining artichokes in same manner.

Combine lemon juice, water (3 cups), oil, 3 tablespoons mint, garlic, and 1 teaspoon salt in a 4-to 5-quarts heavy pot (wide enough to hold artichokes in 1 layer with stems pointing upward) and bring to a simmer.

Stand artichokes, stem ends up, in liquid and cover with a round of parchment paper. Simmer, covered with parchment and lid, until just tender when artichoke bottom is pierced with a knife, 25 to 30 minutes.

Transfer artichokes with a slotted spoon to a shallow serving dish. Boil cooking liquid until reduced to about 120ml , about 20 minutes. During last 2 minutes of boiling, whisk liquid until it emulsifies. Pour over artichokes and sprinkle with remaining 2 tablespoons mint.

Yarden Galilee Cabernet Sauvignon '05

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